Pasties Recipe

Plain flour: The base for the pastry, providing structure and texture.

Butter: Adds richness and flakiness to the pastry.

Salt: Enhances the flavor of both the pastry and the filling.

Cold water: Helps bind the dough together.

Beef skirt: A tender cut of beef that adds richness to the filling.

Potatoes: Adds bulk and a creamy texture to the filling.

Swede: Adds a sweet and earthy flavor to the filling.

Onion: Adds a savory depth to the filling.

Black pepper: Adds a hint of spice to the filling.

Egg: Used for the egg wash to give the pastry a golden brown finish.

When making the pastry for your pasties, ensure that the butter is very cold. This helps create a flaky texture. If the butter starts to soften while you're working, pop the dough back in the fridge for a few minutes. Additionally, when crimping the edges, make sure they are well-sealed to prevent any filling from leaking out during baking.

• plain flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the pasties slightly healthier.

• cold and diced butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and still provides the necessary fat content for the pastry.

• cold water - Substitute with milk: Milk can add a richer flavor and help create a more tender dough.

• diced beef skirt - Substitute with ground beef: Ground beef is more readily available and can be easier to work with while still providing a similar flavor.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and additional nutrients like vitamin A.

• diced swede - Substitute with carrots: Carrots provide a similar texture and sweetness, making them a good alternative.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the filling.

• egg - Substitute with milk: Milk can be used as an egg wash alternative to give the pastry a golden brown finish without using eggs.

• Allow the freshly baked pasties to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the pastry soggy.
• Wrap each pasty individually in cling film or aluminum foil. This helps to maintain their shape and prevents them from sticking together.
• Place the wrapped pasties in an airtight container or a freezer bag. If using a freezer bag, squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date of storage. Pasties can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• To reheat refrigerated pasties, preheat your oven to 180°C (356°F). Place the pasties on a baking sheet and bake for 15-20 minutes or until heated through.
• For frozen pasties, allow them to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated pasties.
• If you need to reheat directly from frozen, preheat your oven to 160°C (320°F). Place the pasties on a baking sheet and cover them loosely with aluminum foil. Bake for 30-40 minutes, removing the foil for the last 10 minutes to allow the pastry to crisp up.
• Avoid using a microwave to reheat pasties as it can make the pastry tough and chewy. The oven method ensures a crisp and flaky pastry every time.

• Oven Method:

  1. Preheat your oven to 180°C (356°F).
  2. Place the leftover pasties on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent the crust from becoming too hard.
  4. Heat for about 15-20 minutes or until the filling is hot and the pastry is crisp.

• Microwave Method:

  1. Place the pasties on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep the pastry from drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 160°C (320°F).
  2. Place the pasties in the air fryer basket in a single layer.
  3. Heat for 8-10 minutes, checking halfway through to ensure they are heating evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the pasties in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes on each side, or until the filling is hot and the pastry is crisp.

• Toaster Oven Method:

  1. Preheat your toaster oven to 180°C (356°F).
  2. Place the pasties on the toaster oven tray.
  3. Heat for 10-15 minutes, checking halfway through to ensure they are heating evenly.

• Oven: Preheat to 220°C (428°F) to bake the pasties until golden brown.

• Mixing bowl: Combine flour, salt, and butter to create the dough.

• Cling film: Wrap the dough and chill it for 30 minutes.

• Rolling pin: Roll out the pastry to form circles.

• Knife: Dice the beef skirt, potatoes, and swede, and chop the onion.

• Baking sheet: Place the pasties on it for baking.

• Pastry brush: Brush the pasties with beaten egg for a golden finish.

• Measuring spoons: Measure out the cold water and other ingredients accurately.

• Cutting board: Provide a surface for dicing and chopping the filling ingredients.

• Fork: Crimp the edges of the pastry to seal the pasties.

Prepare the filling in advance: Dice the beef skirt, potatoes, swede, and onion the night before and store them in the fridge.

Use a food processor: Quickly combine the flour, butter, and salt using a food processor to save time on making the dough.

Pre-made pastry: If you're short on time, use store-bought pastry instead of making your own.

Batch cooking: Double the recipe and freeze extra pasties for a quick meal later.

Efficient crimping: Practice crimping the edges of the pastry to speed up the process.